Ingredients
1.5 lbs ground chicken
1/2 cup panko breadcrumbs
1/2 cup fresh parsley, finely chopped
1/4 cup onion, finely grated
2 cloves garlic, minced
1 large egg
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1.5 cups plain Greek yogurt
2 cloves garlic, minced (for sauce)
1–2 tbsp lemon juice
2 tbsp fresh mint, chopped
1/4 tsp salt (for sauce)
Pinch black pepper (for sauce)
Instructions
1. Prepare the Chicken Kofta: In a large bowl, combine ground chicken, breadcrumbs, parsley, onion, garlic, egg, cumin, coriander, paprika, salt, and pepper. Mix gently until just combined. For best results, refrigerate mixture for 30 minutes. Shape into 16-18 small elongated football shapes or patties. Heat olive oil in a large non-stick skillet over medium-high heat. Cook kofta in batches, 4-6 minutes per side, until golden brown and cooked through (internal temp 165°F). Transfer to paper towel-lined plate.
2. Prepare the Garlic Yogurt Sauce: In a medium bowl, whisk together Greek yogurt, garlic, lemon juice, mint, salt, and pepper. Taste and adjust seasoning.
3. Serve: Arrange kofta on a platter, drizzle with sauce, garnish with extra herbs. Serve immediately.
Notes
Chilling the kofta mixture helps it hold shape. Use moist hands when shaping to prevent sticking. Do not overcrowd the pan for better browning. For dairy-free sauce, use unsweetened coconut or almond yogurt. Leftover kofta and sauce keep separately in the fridge for 3-4 days; sauce does not freeze well. Bake at 400°F for 18-22 min or air fry at 375°F for 12-15 min as alternative cooking methods.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-fry
- Cuisine: Mediterranean
- Diet: Gluten-Free option
Nutrition
- Serving Size: 4 servings
- Calories: 380
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 145mg